Dainty Onion and Jeera Dinner Rolls


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Makes 20 rolls.
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For the dough
250 gms plain flour (maida)
10 gms fresh yeast or 1 teaspoon dry yeast
1 tsp sugar
10 gms soft butter or margarine
1 tsp level salt

For the onion mixture
2 tsp finely chopped onions
2 tsp cumin seeds (jeera)
1 tsp ghee

For the onion mixture

  1. Heat the ghee and fry the onion and cumin seeds until golden brown. Keep aside.

For the dough

  1. Sieve the flour. Make a well in the centre.
  2. Add the yeast, sugar and 1/2 cup of warm water.
  3. Wait for a few minutes until bubbles come on top.
  4. Add the butter and salt, mix well and make a soft dough by adding some more warm water.
  5. Knead the dough for at least 5 to 6 minutes.

How to proceed

  1. Add the onion mixture to the dough and mix well. Keep under a wet cloth for 20 minutes or till the dough doubles in size. Knead again for 1 minute.
  2. Shape into very small marble size balls.
  3. Put on a well-greased baking tray leaving enough margin for expansion. Keep the tray in a closed cupboard for 20 minutes or until double in size.
  4. Bake in a hot oven at 200 degree C for 5 minutes. Then reduce the temperature to 150 degree C and bake for a further 10 minutes.
  5. Remove from the tin and brush on top with butter.
  6. Serve hot in folded napkins with butter.

Note: How to use dry yeast.

  1. Put the dry yeast with the sugar in 1 cup of warm water, stir and add a pinch of flour. Cover and leave for 10 minutes. When bubbles come on top, the yeast is ready for use. Then, follow the same method as for fresh yeast.
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